Bavette's Bar & Beouf

Courtesy of Bavette's

218 W. Kinzie St. 312-624-8154 Bavette and beouf are French terms for a flank steak and beef. "Our owner and founder [Brendan Sodikoff] used to eat a bavette steak every week while living in Paris," said general manager Lyndi Feitshans. Feitshans said Bavette's was the clear front runner for the restaurant's name, yet not all customers understand what it means. "People ask us all the time, 'Who is Bavette?' 'What's a bavette?'" she said. The menu features hearty fare such as the short rib stroganoff ($18.50), made with hand-cut fettuccine noodles and served with caramelized cremini mushrooms.

218 W. Kinzie St. 312-624-8154 Bavette and beouf are French terms for a flank steak and beef. "Our owner and founder [Brendan Sodikoff] used to eat a bavette steak every week while living in Paris," said general manager Lyndi Feitshans. Feitshans said Bavette's was the clear front runner for the restaurant's name, yet not all customers understand what it means. "People ask us all the time, 'Who is Bavette?' 'What's a bavette?'" she said. The menu features hearty fare such as the short rib stroganoff ($18.50), made with hand-cut fettuccine noodles and served with caramelized cremini mushrooms. (Courtesy of Bavette's)

218 W. Kinzie St. 312-624-8154 Bavette and beouf are French terms for a flank steak and beef. "Our owner and founder [Brendan Sodikoff] used to eat a bavette steak every week while living in Paris," said general manager Lyndi Feitshans. Feitshans said Bavette's was the clear front runner for the restaurant's name, yet not all customers understand what it means. "People ask us all the time, 'Who is Bavette?' 'What's a bavette?'" she said. The menu features hearty fare such as the short rib stroganoff ($18.50), made with hand-cut fettuccine noodles and served with caramelized cremini mushrooms.